Apparatus and processes for creating a consumable liquid food or beverage product from frozen contents

ABSTRACT

Techniques are provided for creating a consumable liquid food or beverage product from frozen contents. A container is configured for insertion into an apparatus. The container includes a frozen content, a receptacle defining an opening and a cavity for receiving and storing the frozen content, and a closure formed over the opening of the receptacle for sealing the frozen content within the cavity of the receptacle. The receptacle is perforable, and the container is configured for insertion into an apparatus that is configured to create a consumable liquid beverage from the frozen content within the container, such that the frozen content is extracted through a perforation created in the receptacle by the apparatus.

RELATED APPLICATIONS

This application relates to and claims priority under 35 U.S.C. §119(e)to U.S. Provisional Patent Application No. 62/136,072, titled “PACKAGINGAN ICED CONCENTRATE,” which was filed on Mar. 20, 2015 and is herebyincorporated by reference herein in its entirety.

TECHNICAL FIELD

The technical field relates generally to an apparatus and processes forcreating a consumable liquid food or beverage product from a frozencontent, and in particular a frozen liquid that is packaged in areceptacle which is designed to be accommodated by a machine-basedsystem to facilitate the melting and/or diluting of the frozen contentsand creation of a ready-to-consume food or beverage therefrom. Thefrozen liquid can be derived from a food or beverage concentrate,extract, and/or other consumable fluid.

BACKGROUND

Current or prior machine-based coffee brewing systems and coffeepackaging products allow consumers to produce purportedly fresh-brewedbeverages at the touch of a button while eliminating the need foradditional process steps such as measuring, handling of filters, and/ormessy disposal of used grounds. These machine-based systems typicallyutilize a receptacle that contains dry solids or powders such as drycoffee grinds, tea leaves, or cocoa powder, as well as a filtrationmedia to prevent migration of unwanted solids into the user's cup orglass, and some type of cover or lid. The receptacle itself is oftenthin-walled so it can be perforated with needles or other mechanisms sothat a solvent (e.g., water) can be injected into the receptacle. Inpractice, the receptacle is inserted into the machine and, upon closingthe machine's cover, the receptacle is pierced to produce an inlet andan outlet. Thereafter, the solvent is delivered to the inlet, added intothe receptacle, and a brewed beverage exits via the outlet.

Such systems often suffer from problems with being able to maintainfreshness of the contents in the receptacle, versatility from a finitesized package, and/or the inability to conveniently recycle the largenumber of receptacles created each year.

The issue of maintaining freshness can occur, for example, when the drysolid is a finely ground coffee. This issue is largely the result ofunwanted oxidation of critical flavor and aroma compounds in the coffeegrounds, a problem that can be exacerbated by the fact that groundcoffee presents a very large surface area to its ambient environment.While some manufactures may attempt to address this problem using MAP(Modified Atmosphere Packaging) methods (e.g., the introduction of anon-oxidizing gas in place of ambient air), their efforts are oftenlargely unsuccessful for a number of reasons. For example, freshlyroasted whole bean or ground coffee profusely outgases CO₂, thusrequiring a pre-packaging step to allow the grounds to “degas” prior topackaging so the receptacle does not swell or puff outwardly due topressure created from within the receptacle, which in turn would causethe receptacle to take on the appearance of spoiled product. Inaddition, this CO₂ outgassing carries with it and depletes a richmixture of fresh coffee aromas from the ground coffee. Further, coffeeis 44% oxygen by composition, which may impact the flavor and fragranceof the coffee internally after the roasting process.

Another downfall of these receptacles that contain dry solids or powdersis often their inability to create a wide range of beverage potency andserving sizes from a given packaging size. A pod that holds ten grams ofground coffee can only produce about two grams of actual brewed coffeecompounds if brewed according to SCAA (Specialty Coffee Association ofAmerica) brewing guidelines. In turn, when two grams of brewed coffeecompounds are diluted in a ten ounce cup of coffee, a concentration ofabout a 0.75 total dissolved solids (TDS) results. TDS is a measure ofthe combined content of inorganic and organic substances contained in aliquid in molecular, ionized or micro-granular colloidal solidssuspended form. Therefore, such a cup of coffee is often considered avery weak cup of coffee for many consumers. Conversely, some brewers canover-extract the same ten grams of coffee grounds to create a higherTDS; however, the additional dissolved solids that are extracted areoften harsh on the palate and can ruin the flavor integrity of thecoffee.

Turning to the matter of recycling, the presence of leftover coffeegrounds, tea leaves and/or other residual waste after brewing (e.g.,spent filters left within the receptacles) typically makes receptaclesunsuitable for recycling. Consumers could remove the cover from thespent receptacles and rinse out the residual material, but this is timeconsuming, messy, a waste of water, and/or a waste of valuable soilnutrients that could otherwise be recycled back into the farmingecosystem. Therefore, most consumers will not bother to recycle inreturn for such an insignificant apparent ecological gain. Recycling canalso be impacted by the type of thermoplastic material used in somereceptacles. For example, in an effort to minimize loss of freshness asdiscussed above, some manufacturers have chosen to use materials thathave exceptional vapor barrier properties, for example, a laminated filmmaterial with an inner layer of EVOH plastic. The combination ofdifferent thermoplastic materials in such a laminated film, which couldbe some combination of EVOH, polypropylene, polyethylene, PVC and/orothers material is unsuited to recycling.

Despite the disadvantages above, there still exist a number of differentmachine-based systems on the market today that create beverages fromsingle-serving capsule products. These have become extremely popularwith consumers, primarily for the convenience they offer in making anacceptable (not necessarily excellent) cup of coffee, often causing theconsumer to swap café quality brewed coffee for the convenience of asingle serving home-brewed cup.

In addition to single serving capsule products, there exist frozenproducts such as coffee extracts and juice concentrates that arecurrently packaged in large containers and cans (e.g., 2 liters) forcreating multiple servings of beverages from a single container.However, it is usually inconvenient and time-consuming to prepare abeverage from these frozen extracts or concentrates. Some coffeeproducts, for example, must be slowly melted prior to use, typicallyover a period of several hours or days. The end product is usuallystored in a refrigerator thereafter to preserve its quality when lessthan all servings are consumed. Further, for beverages that are enjoyedhot, like coffee and tea, the melted extract must then be heatedappropriately. Many of these products are not shelf stable, for examplecoffee that has a high percentage of solids in the grounds, as thesesolids are the result of hydrolyzed wood, which are subject todecomposition and spoilage. Accordingly, the flavor and quality in theselarge batch frozen products can deteriorate in a matter of hours even atrefrigeration temperatures. In addition, the method of forming the finalconsumable beverage is often not automated and is therefore subject toover- or under-dilution, leading to an inconsistent user experience.

SUMMARY

The techniques described herein improve the overall quality and taste ofcoffees, teas, and other beverages conveniently available to consumersin their homes.

The disclosed subject matter includes a receptacle configured forinsertion into an apparatus. The receptacle includes a frozen content.The receptacle includes an opening and a cavity for receiving andstoring the frozen content, wherein the receptacle is perforable. Thereceptacle includes a closure formed over the opening of the receptaclefor sealing the frozen content within the cavity of the receptacle,wherein the receptacle is configured for insertion into an apparatusthat is configured to create a consumable liquid beverage from thefrozen content within the receptacle, such that the frozen content isextracted through a perforation created in the receptacle by theapparatus.

In some examples, the receptacle includes a gas impermeable materialconfigured to preserve freshness and aroma of the frozen content. Thereceptacle and the closure can each include a recyclable material suchthat the receptacle and the closure can be recycled once the consumableliquid beverage is created. The receptacle can include an ediblematerial that may be dissolved and consumed. The frozen content can beselected from a group consisting of: a frozen coffee extract, a frozentea extract, a frozen lemonade concentrate, a frozen vegetableconcentrate, a frozen broth, a frozen liquid dairy product, a frozenalcohol product, a frozen syrup, and a frozen fruit concentrate, or anycombination thereof.

In some examples, the receptacle is configured such that the receptaclecan be perforated before the receptacle is inserted into the apparatus,can be perforated after the receptacle is inserted into the apparatus,or both. The receptacle can include headspace between the frozen contentand the closure, wherein the headspace is configured to include an inertor reduced reactivity gas in place of atmospheric air in the receptacle.The receptacle can be filterless.

In some examples, the content and the receptacle are provided in acontrolled portion arrangement. The controlled portion arrangement caninclude a single-serving sized format. The controlled portionarrangement can include a batch-serving sized format for producingmultiple servings from a single or a plurality of injections of liquid.

In some examples, the container is configured to receive a heated liquidthrough the perforated receptacle to expedite liquefaction and dilutionof the frozen content. The container can be configured to receive heatto expedite melting of the frozen contents within the perforatedreceptacle.

In some examples, the receptacle can include a bottom portion having abistable domed shape for facilitating perforation of the receptaclewithout interference with the frozen content. The frozen content can beformed to include a through-hole in the body thereof such that a liquidinjected into the container can flow through the through-hole.

The disclosed subject matter includes a process for producing a liquidbeverage from a package containing frozen contents. The process includesproviding frozen contents in a sealed container, wherein the containeris configured to store the frozen contents. The process includes meltingthe frozen contents in the sealed container to generate a melted liquid.The process includes perforating the sealed container at a firstlocation to permit dispensing of the melted liquid from the container tocreate a consumable liquid beverage.

In some examples, melting the frozen contents includes perforating thesealed container at a second location to permit injection of a heatedliquid into the container to melt and dilute the frozen contents in thesealed container. Melting the frozen contents can include applying heatto the sealed container to melt the frozen contents into a consumableliquid form.

The disclosed subject matter includes a packaging system for using apackaged frozen contents to produce a liquid beverage directlytherefrom. The system includes frozen contents and a receptacle defininga cavity for receiving and storing the frozen contents. The system alsoincludes a lid for forming a sealed closure with the receptacle, the lidbeing perforable for permitting injection of a liquid into the cavity tomelt and dilute the frozen content therein, wherein the receptacle isperforable for permitting the melted and diluted frozen contents to bedispensed therefrom in a consumable liquid beverage form.

In some examples, the receptacle comprises a bottom portion having abistable domed shape for facilitating perforation of the receptaclewithout interference with the frozen content.

The apparatus and techniques described herein include a packagingsystem, an apparatus for melting and/or diluting frozen contents storedwithin this packaging system, wherein the frozen contents of the packageare made from food and beverage concentrates, extracts and otherconsumable fluid types with or without nutrients, and various methodsfor delivering these melted and/or diluted contents for immediateconsumption. The techniques described herein allow, for example,consumers to conveniently and spontaneously create a single-serve, ormulti serve consumable beverage or liquid-based food directly from areceptacle such that the product has the desired fresh taste, potency,volume, temperature, texture and/or the like. To achieve this goal,frozen liquid contents and preferably flash-frozen contents, made fromconcentrates, extracts, and other consumable fluid types can be packagedin a gas impermeable, MAP packaged, full barrier and residue freerecyclable receptacle. Further, this receptacle is designed to beaccommodated and used by a machine-based dispensing system to facilitatethe melting and/or diluting of the contents and deliver a product withdesired characteristics, including taste, strength, volume, temperatureand texture, so that consumers can consistently and convenientlyexperience a level of superb taste and freshness that is unavailable byany other means in use today.

These techniques include many combinations and permutations ofpackaging, methods, and apparatus characteristics that involve thefunctions of holding the frozen contents, configuring the frozencontents in one form or another, melting and/or diluting the frozencontents, and making them available for consumption with desiredcharacteristics, as described above. In some embodiments, a sealedreceptacle containing frozen contents is inserted into a machine.Thereafter, the machine perforates the sealed receptacle and a heatedliquid is injected therein to melt and dilute the frozen contents. Themachine also perforates the receptacle to permit the dispensing of themelted and/or diluted frozen contents therefrom into a secondarycontainer in the form of a consumable liquid beverage. Other possiblevariations for each of these functions will be described in greaterdetail below.

Accordingly, there has thus been outlined, in broad terms, features ofthe disclosed subject matter in order that the detailed descriptionthereof that follows may be better understood, and in order that thepresent contribution to the art made by the apparatus and techniquesdisclosed herein may be better appreciated. There are, of course,additional features of the disclosed apparatus and techniques that willbe described hereinafter. It is to be understood that the phraseologyand terminology employed herein are for the purpose of description andshould not be regarded as limiting.

BRIEF DESCRIPTION OF THE DRAWINGS

Various objects, features, and advantages of the disclosed techniquescan be more fully appreciated with reference to the following detaileddescription of the disclosed subject matter when considered inconnection with the following drawings, in which like reference numeralsidentify like elements.

FIGS. 1A through 1G illustrate various embodiments of receptaclegeometries and of frozen contents configured in different forms andpackaged to allow a desired flow of a liquid through the frozencontents, according to some embodiments.

FIGS. 2A through 2D illustrate various embodiments showing how thedilution system may add or deliver a liquid to/from the frozen contentsby piercing the packaging and externally and controllably heating thepackaging so melting and dilution is a result, according to someembodiments.

FIG. 3 illustrates a method of melting the frozen contents without theuse of a melting/diluting liquid, but rather with some alternativesource of heat, according to some embodiments.

FIGS. 4A through 4D illustrate an exemplary machine-based apparatus thatcan accommodate a variety of receptacles geometries, according to someembodiments.

FIG. 5 illustrates a range of exemplary packaging options and receptacleshapes that could be accommodated by a machine-based apparatus,according to some embodiments.

DETAILED DESCRIPTION

In the following description, numerous specific details are set forthregarding the systems and methods of the disclosed subject matter andthe environment in which such systems and methods may operate in orderto provide a thorough understanding of the disclosed subject matter. Itwill be apparent to one skilled in the art, however, that the disclosedsubject matter may be practiced without such specific details, and thatcertain features, which are well known in the art, are not described indetail in order to avoid complication of the disclosed subject matter.In addition, it will be understood that the embodiments described beloware exemplary, and that it is contemplated that there are other systemsand methods that are within the scope of the disclosed subject matter.

The various techniques described herein provide for the packaging of oneor more frozen foods or beverage liquids, using a filterless receptacle.The filterless receptacle can be designed such that a machine-basedsystem may accommodate the receptacle and facilitate the melting and/ordiluting of the frozen contents to conveniently produce a consumableliquid beverage or food product directly therefrom with a desiredflavor, potency, volume, temperature, and texture in a timely manner.For simplicity, a frozen food or beverage liquid may be referred to asthe “frozen contents” or “frozen content”.

In some embodiments, the liquid used to create the frozen content may beany frozen matter, which in some embodiments can be derived from aso-called extract, e.g., a product obtained through the removal ofcertain dissolvable solids using a solvent. For example, the extract maybe created using water to remove certain desirable dissolvable solidsfrom coffee grounds or tea leaves. Somewhat confusingly, certainextracts with a high-solids liquid are often referred to as aconcentrated extract. The use of the term “concentrated” in this contextmay or may not be entirely accurate depending on whether the high solidscontent was achieved purely through solvent extraction of the solids orthrough a secondary step of concentration wherein solvent is removedfrom the liquid by some means, for example, by reverse osmosis orevaporation using heat or refrigeration, to increase its potency orstrength.

The liquid used to make the frozen content may also be a pureconcentrate, e.g., a product obtained only by removing water or anothersolvent from a consumable compound such as a fruit juice or a soup, tocreate a fruit juice concentrate or a broth concentrate. In someembodiments, water may be removed from milk to create condensed milk.High TDS values and/or concentrations may be desirable either to reducetransportation costs and shelf space, or for convenience, for potencyand serving size versatility of created products via dilution, or forenhanced shelf life due, for example, to enhanced anti-microbialactivity. These specifics are intended to exemplify variation, but anyliquid food or beverage product, regardless of how it is created, fallswithin the scope of the present disclosure.

In some embodiments, the frozen content can be one of a coffee or teaextract, lemonade, a fruit juice, a broth, a liquid dairy product, analcohol, a syrup, a viscous liquid, or any liquid food product. Frozencontent can be matter created with or without nutritive value, may beflavored naturally or artificially, and be packaged with or without apreservative, and/or the like. The frozen contents may includecarbohydrates, proteins, dietary minerals and other nutrients thatsupport energy or metabolism. The frozen contents may be coated withcarboxy methyl cellulose as an additional oxygen barrier. The frozencontents may include or be enhanced with additives such as vitamins,calcium, potassium, sodium, and/or iron, among others. The frozencontents may include preservatives such as antimicrobial additives,antioxidants and synthetic and/or non-synthetic compounds. Examples ofpreservative additives may include lactic acid, nitrates and nitrides,benzoic acid, sodium benzoate, hydroxybenzoate, propionic acid, sodiumpropionate, sulfur dioxide and sulfites, sorbic acid and sodium sorbate,ascorbic acid sodium, tocopherols, ascorbate, butylated hydroxytoluene,butylated hydroxyanisole, gallic acid and sodium gallate, an oxygenscavenger, disodium EDTA, citric acid (and citrates), tartaric acid, andlecithin, ascorbic acids, phenolase, rosemary extract, hops, salt,sugar, vinegar, alcohol, diatomaceous earth and sodium benzoate, amongothers. It will be understood that this listing of additives is intendedto be within the scope of the techniques described herein, and thespecifically referenced additives are exemplary only, and can alsoinclude derivatives thereof as well as other chemical compounds.

The frozen contents or matter may or may not have suspended solids, andmay include non-dissolvable solids. In some embodiments, theconcentrate, extract, or other consumable fluid from which the frozencontents are made may include additives that completely dissolve in asolvent before freezing. In some embodiments, the frozen contents mayalso include a mass of a composition that is not dissolved within thefrozen contents during the packaging process, but is dissolved by themachine-based system during the creation of a beverage or food productwith desired characteristics.

FIGS. 1A-1E show various embodiments of how the frozen contents may bestructured and packaged to allow for a desired flow of a pressurized orgravity fed diluting liquid by a machine-based system through thereceptacle holding the frozen contents. In addition to facilitating heattransfer to the frozen contents, the diluting liquid may be effective atcreating turbulent motion to thereby expedite melting in a variety ofways that are not outside the scope of the techniques described herein.Within the receptacle, the frozen contents may be frozen into any usefulshape or size.

In FIG. 1A, a section view of receptacle 110 is shown (without a sealinglid in place), wherein the receptacle defines a cavity for packaging ofthe frozen contents 120. In this instance, the frozen contents are showndisplaced away from the bottom portion of the receptacle to allowclearance for an exit needle perforation and to create a pathway aroundthe outer surface of the frozen contents in the receptacle for creatinga desired flow of a melting/diluting liquid through the receptacle andaround the frozen contents to produce a beverage of a desired flavor,strength, volume, texture and temperature. FIG. 1B illustrates anotherembodiment, wherein the frozen contents have been molded to a shapeconfigured to match the inside of the receptacle and subsequentlyloaded, such that the pre-molded shape defines a through-hole 130 in itsbody and a relief portion 132 below for accommodating an exit needleperforation to provide for a desired liquid flow there through withoutblockage or back pressure. FIG. 1C shows a plurality of frozen contentpieces 140-180 provided in multiple and various shapes and sizes, withlarge interstitial spaces to provide for a desired liquid flow thoughthe receptacle and around the frozen contents. In some embodiments thefrozen contents within the sealed receptacle may include a plurality ofconcentrates and/or extracts or other compositions. For example, frozencontents 140 and 150 could comprise a lemonade concentrate, while frozenbeverage concentrates 160, 170, and 180 may comprise a tea extract.

FIGS. 1D and 1E illustrate an embodiment for an alternatively shapedreceptacle 115 that includes a bottom portion having a bistable dome195. In FIG. 1D the receptacle 115 is shown in its initial conditionwhen the frozen contents are added and frozen in place, complete with afrozen dome structure 195 in the bottom, with the dome structure in aprimary or initial position, distended outwardly from the receptacleinterior. FIG. 1E shows the condition of the receptacle 115 after thebistable dome 195 has been displaced to a second stable positiondirected inward into the cavity of the receptacle such that the frozencontents 190 are displaced upwardly, creating a space or void betweenthe inside bottom of the receptacle and the bottom portion of the frozencontents. This displacement desirably creates a space for an exitperforation needle in the bottom of the receptacle and also creates flowpaths for any melting/dilution liquid to pass around the outside of thefrozen contents.

FIG. 1F illustrates a receptacle 196 comprising a multi-faceted shape.In this embodiment, the receptacle 196 includes different shape portions196A-E. In some embodiments, the process of filling, melting anddiluting a frozen content may be generally unaffected by the size orshape of the receptacle. In some embodiments, certain designconsiderations can be taken into account with regard to using geometriesthat may, for example, promote and facilitate unrestricted release ofthe frozen contents, accommodate needle perforation, enable thedevelopment of clearance around the frozen contents to promote a readyflow path for diluting liquids, and/or the like. For example, one ormore of such design considerations can be met with positive(non-locking) draft in the sidewalls of the receptacle where it is incontact with the frozen contents. Draft can be achieved by, for example,tapering the sidewalls of the receptacle, such as tapering the sidewallsoutward from bottom of the receptacle to the top of the receptacle(e.g., the diameter of the receptacle gets larger nearer the top of thereceptacle). This can create a positive draft such that pushing up onthe frozen contents within the receptacle from below creates clearancearound the sides of the frozen contents (e.g., which avoids mechanicallocking of the frozen contents against the sides of the receptacle).Such positive draft can also be used to create a natural flow path fordiluting liquids to travel through the receptacle, such as liquidsflowing from an entry needle to an exit needle that perforate thereceptacle.

FIG. 1G illustrates a receptacle 197 with a lid 198 that includes a pulltab 199 that may be removed by the consumer. The pull tab 199 can beremoved to facilitate use of a straw or similar device in combinationwith the receptacle 197. As another example, the pull tab 199 can beremoved to facilitate introduction of diluting fluids into thereceptacle 197.

FIG. 2A illustrates a perspective view of the receptacle, including aformed seal closure such as a lid structure 118, which may include apuncture 210 therein, whereby, in some embodiments, a dilution fluid,which may also act as a melting agent, can be introduced into thereceptacle. The lid structure 118 can include a tab 119 for allowingmanual removal of the lid to access the frozen contents without a needfor perforation of the lid in certain instances. This lid structure canbe made from the same material as the receptacle to better supportefforts toward recycling. The lid structure can be made of sufficientgage thickness to adequately withstand internal pressure created by, forexample, the melting/diluting liquid. The lid may be attached to thereceptacle by any suitable means such as, for example, heat sealing orcrimping, and the function can be achieved by any mechanism or form ofthe lid that seals the internal cavity and acts as a barrier against gasor moisture migration.

FIG. 2B shows an alternative embodiment of a punctured lid including twoperforations 215. FIG. 2C illustrates a bottom puncture 220 to allow thedilution liquid to exit the sealed receptacle. These examples are meantto be illustrative, however, as the puncture, or punctures, may be madeanywhere on the receptacle. The punctures may be made in a specificlocation to dispense a solvent, diluting agent, or liquid, such as waterfor a desired melting and dilution environment, and ultimately thecreation of a desired beverage in a timely manner. The punctures may beof any size as needed, for example, to allow oversize solids (frozen ornon-dissolvable solids) to be dispensed from the receptacle. In somevariations, the perforation may be made to allow frozen structures of aspecific size to escape and to be distributed from the receptacle tocreate a fluid, iced, slush, or smoothie-like beverage. In addition,multiple punctures may be advantageous in providing venting of thereceptacle when melting/diluting fluid is input therein.

FIG. 2D illustrates an embodiment having four punctures (230-233)situated in proximity to the periphery of a receptacle 270 for entry ofa liquid through the lid 250 of a receptacle 260 that is loaded top-downinto a machine-based system. As shown in this embodiment, a puncture 240may be provided near the center of the receptacle lid for allowing themelted and diluted frozen contents to exit the receptacle. In thisfigure, the frozen contents (not shown) are frozen within the domedbottom of the upside down receptacle to allow for a desired flowenvironment. The melted and diluted liquid, in this example, may flowout of the receptacle into a secondary receptacle for consumption.

In some embodiments, the frozen contents contained in these receptaclescan be better preserved when deaerated, or deoxygenated, including useof deaerated or deoxygenated solvents (e.g., water) during an extractionprocess when appropriate. In some embodiments, the liquid used to makethe frozen contents may be frozen at a time of peak quality in terms offreshness, flavor, taste and nutrition. In some embodiments, such as fora coffee-based beverage, the frozen content is flash-frozen during theperiod of peak flavor immediately following brewing to preserve theoptimum taste, aroma and overall quality and thereafter distributed in afrozen state for preserving taste and aroma thereof. For example, anespresso concentrate may be preserved and may taste best when it isground within an 8 to 36 hour period following roasting, and brewedimmediately after grinding using deoxygenated water. By flash freezingthe liquid concentrate, extract, or other consumable fluid during thisperiod of peak flavor immediately following brewing, it is possible tocapture the peak flavor, optimum taste, aroma and overall quality of thebrewed liquid. Further, by packaging this flash frozen liquid in a gasimpermeable and recyclable receptacle using MAP techniques (as describedfurther herein), and providing the frozen contents are maintained in afrozen state during subsequent storage and delivery to the finalconsumer, the fresh flavor can be maintained almost indefinitely.

In some embodiments the packaging may be distributed above freezing ifthe quality of the content can be maintained by some other FDA food safemethod e.g., a syrup used to make carbonated beverages. In someembodiments, the frozen contents may be frozen and never melted, meltedonce or numerous times during distribution. Distributing and maintainingthe receptacles at a temperature below the freezing point of the frozencontents may increase aspects of quality preservation and nutrient-richfood safety, but is not required for all embodiments. In someembodiments, the beverage concentrate is flash-frozen and kept frozen inits receptacle until it is ready to be melted and/or diluted immediatelyprior to being prepared for consumption.

In some embodiments the frozen content can also be packaged as aplurality of frozen contents, configured in a layered or blended format.In some embodiments, the frozen contents can be configured in any shapeor multiple geometric shapes so long as the contents will fit within thecavity volume of the receptacle. In some embodiments, the frozencontents may be crushed or macerated to increase the surface area of thefrozen contents to increase melting rates.

In some embodiments the liquid comprising the frozen content may befrozen after it has been measured into the receptacle. In someembodiments the liquid that includes the frozen content may be frozenprior to delivery to the receptacle, e.g., pre-frozen in some mold or byother means and then deposited in the receptacle as a frozen solid ofsome desirable shape. Stated another way, the frozen contents may becreated in a first phase or separate step, and then received, insertedand sealed in a receptacle that can be accommodated by a machine-baseddispensing system. In some embodiments the liquid beverage concentrateis received as a slurry or liquid, to be frozen, and sealed in thereceptacle in turn, or in unison. In some embodiments the frozencontents are of a potency, shape, size, and are structured within areceptacle such that a machine-based system can easily melt and/ordilute the frozen contents, converting the contents to a consumableliquid of a desired flavor, potency, volume, temperature, and texture.

In some embodiments the receptacle for holding/storing the frozencontents of the techniques described herein includes a cup-shapedportion having a bottom, a continuous sidewall extending from thebottom, and a sealable access opening defined by the continuoussidewall.

In some embodiments the receptacle can include a cavity for storing thefrozen content. The packaging in which the frozen contents are sealed,can be referred to as a “receptacle,” which can include a cartridge, acup, a package, a pouch, a container, a capsule or the like. Thereceptacle can include, for example, both the portion of the packagingwhich includes the open cavity (e.g., bottom and sidewalls) without alid/closure, and can also include the complete package, including theportion of the packaging that includes the open cavity and thelid/closure. The receptacle can be in any shape, styling, color orcomposition. The packaging may be flexible or have a definitive shape.In some embodiments the receptacle's outer surface is colored or coatedwith a material designed to enhance absorption of infrared energy thatmay be used to heat and/or melt the frozen contents. In some embodimentsthe shape of the receptacle's sidewall, when seen in section view fromthe top, would be the shape of a star or other non-circular shape, e.g.,one whose perimeter surface area would be much greater than that of asmooth cylinder or cone and thereby promote heating and melting of thefrozen concentrate proportionally faster.

In some embodiments, the receptacle includes a closure for sealing thereceptacle to assist in maintaining a MAP gas environment. In this case,a hermetic seal formed between a lid and the receptacle may beaccomplished using a variety of methods, including, but not limited to apatch, glue, a cork, heat sealing, crimping, and/or the like. In someembodiments, the closure may be designed to be manually removable, e.g.,with a pull tab on a lid as previously noted, so that the frozen contentcan be used in other ways if a machine-based system for preparing aconsumable beverage is not available. In some embodiments, the apparatusmay require a manual perforation instead of a machine implementedperforation before loading the receptacle into the machine-baseddispensing system.

The frozen contents may be packaged in a material that provides controlof gas migration, e.g., the receptacle may be comprised of a gasimpermeable material for creating a long lasting storage package forpreserving freshness and aroma of the packaged frozen contents. Forexample, the receptacle may be comprised of an aluminum substrate orother metal material and typically prepared with a coating approved bythe FDA for contact with food, if needed. As another example (e.g., ifrecyclability is not a critical concern), the receptacle may becomprised of a multi-layer barrier film including, for example, a layerof EVOH plastic. In some embodiments, if the receptacle is fabricatedfrom a metal, the receptacle will preferably be made from a highlythermally conductive material such as aluminum and thereby be supportiveof faster heat transfer, especially if a heated dilution liquid is notthe primary means for melting the frozen contents. In some embodimentsthe packaging may include edible packaging materials that may bedissolved and consumed. In some embodiments the receptacle and itsclosure are comprised of a gas impermeable, recyclable material suchthat a spent receptacle, including the closure and other packagingfeatures, can be recycled in its entirety

In some embodiments the frozen contents may be packaged with noheadspace or limited headspace. Headspace refers to any excessatmosphere within a sealed receptacle, typically located between a topportion of the frozen contents and the lid or closure portion of thereceptacle. Furthermore, any headspace in the packaging receptacle maybe advantageously filled using a MAP gas, such as argon, carbon dioxide,nitrogen, or another gaseous compound which is known to be lesschemically active than air or oxygen. In some embodiments the top oroutermost layer or envelope of the frozen contents may be layered with afrozen, deaerated coating of water which may act as a preservativebarrier. In some embodiments the top or outermost layer or envelope ofthe frozen contents may be layered with a coating of carboxy methylcellulose which may act as a preservative barrier. In some embodimentsthe frozen contents are vacuum sealed in a flexible receptacle. In someembodiments the frozen contents are packaged in a receptacle in a mannerthat minimizes the surface area contact of frozen contents with theatmosphere, especially oxygen gas, but also any gas that carries offaroma.

In some embodiments the receptacle is coated on the inside with amaterial that significantly reduces the force needed to dislodge thefrozen contents from the sides or bottom of the receptacle to facilitatemovement of the frozen contents out of the way of a perforating needleand to create unrestricted pathways for diluting liquids to pass aroundthe exterior surface of the frozen contents en route to the exitperforation. In some embodiments the bottom of the receptacleincorporates a bistable dome structure which can be distended downward,away from the bottom of the receptacle during filling and freezing ofthe liquid contents and subsequently inverted upward to its secondstable position after freezing to hold the frozen contents well awayfrom the bottom of the receptacle to facilitate needle penetrationand/or flow of diluting liquids around the exterior surface of thefrozen contents en route to the exit perforation. In some embodimentsthe bistable dome is inverted at the factory prior to shipment of theproduct to consumers. In some embodiments the bistable dome is invertedby the consumer immediately prior to use or by the machine as a part ofinsertion and needle penetration. These two embodiments are merelyexamples and not cited to limit the functions or features of thereceptacle that may facilitate dislodging frozen contents or beveragecreation.

In some embodiments the frozen contents may be packaged and structuredin a receptacle of a specific size and shape that allows the receptaclesto be accommodated by current machine-based dilution systems or systemson the market that are designed for extracting solutes or brewing coffeefor the facilitation of creating a beverage of a desired flavor,potency, volume, temperature and texture.

In some embodiments the packaging of the frozen contents includesadditional barriers or secondary packaging that protects the frozenconcentrates from melting or exposure to ultraviolet light duringdistribution. For example, packaging frozen contents in a receptaclethat is further packaged within a cardboard box adds a layer ofinsulation and would thereby slow temperature loss or melting of thefrozen contents, e.g., when such temperature loss or melting isundesirable.

In some embodiments of the present techniques, the apparatus forcreating a beverage from frozen contents advantageously includes areceptacle that is filterless, as distinguishable from the filteredreceptacles currently available, as exemplified, for example, by U.S.Pat. No. 5,325,765, among other filtered beverage receptacles. Afilterless receptacle, combined, for example, with the virtuallycomplete removal of the frozen contents during melting and/or dilutionand subsequent delivery and with the use of a homogeneous material ofconstruction for the receptacle, renders the receptacle ideally suitedfor recycling.

In some embodiments the receptacle is configured to be accommodated by amachine-based system and capable of receiving a liquid dispensedtherefrom to further facilitate the melting and/or dilution of thefrozen contents into a consumable liquid product with a desired set ofcharacteristics.

In some embodiments the receptacle may be large enough that it cancontain the melted contents and all of the added dilution liquid fromthe machine-based system and the finished product can be consumedimmediately therefrom. The perforation used to add dilution liquid maybe suitable for subsequent use with a straw or other means to allowconsumption directly from the receptacle, as opposed to dispensing thediluted and/or melted contents into a secondary container.

In some embodiments the receptacles with frozen contents are provided ina controlled portion arrangement, wherein the controlled portionarrangement can comprise a single-serving sized format, or abatch-serving sized format for producing multiple servings. In someembodiments the machine-based system may accommodate the receptacle, ora plurality thereof, in any method, shape, or form to facilitate themelting and dilution of the frozen contents. In some embodiments amachine-based system may accommodate multiple receptacle types and sizesfor a larger array of product possibilities.

In some embodiments the receptacle may be perforated either by theconsumer or by the machine-based system. For example, the consumer mayremove a patch to expose a perforation built into the receptacle beforeit is received by the machine-based system. Alternatively, themachine-based system may perforate the sealed receptacle using a varietyof methods, including a puncture needle or pressure to rupture thereceptacle.

In some embodiments the packaging may become perforable only afterexposure to higher temperature or mechanical action. For example, thepackaging may be made of a sponge-like material that the frozen contentscan permeate when heated.

As previously stated, the perforation may be a single hole. In someembodiments multiple perforations may be provided in the receptacle atmultiple locations. In general, since there is typically no need forfiltration of the melted frozen contents, the perforations describedherein are primarily intended for the introduction of a melting/dilutingliquid or to allow the melted frozen contents to exit the receptacle.Thus, the multiple perforations are not typically designed to serve as afilter. In some embodiments, the receptacle is perforated and means areintroduced to displace the entire frozen contents out of the receptaclebefore melting and diluting. The machine-based system may displace thefrozen contents, or the consumer may displace the frozen contents,remove it from its packaging, and load only the frozen contents into thesystem. In some embodiments the receptacle is perforated by themachine-based system in a location that allows the entire frozencontents to exit the receptacle before or after melting so as not towaste any of the beverage product and to remove any recyclingcontaminants from the receptacle.

The perforation may be made before, after, or during the time when thefrozen contents are melted and/or diluted. In some embodiments thefrozen contents are melted and exit the receptacle before being dilutedby a dispensed diluting agent for an ideal beverage. In some examples ofthe present techniques the frozen contents may be diluted using adispensed liquid before the contents are melted and distributed into asubsequent or secondary receptacle. In some embodiments the frozencontents are melted and diluted simultaneously. For example, in someembodiments, a liquid may be introduced into the receptacle containingfrozen contents to melt and dilute the frozen contents simultaneously orin unison.

Although passing a liquid around or through the frozen contents within areceptacle can be effective at expediting melting rates, other methodsexist to achieve the same outcome and enhance the speed of this process.FIG. 3 illustrates a method for producing a desired beverage that doesnot use a flowing liquid to simultaneously melt and dilute the frozencontents. The frozen contents 310 are enclosed in a perforablereceptacle. The receptacle 320 is perforated and accommodated by amachine-based system and the frozen contents are liquefied via a meltingcomponent such as an external heat source or the like. The process forproducing a consumable liquid product from a frozen content of thetechniques described herein may be carried out by an initial step ofproviding the content in a sealed receptacle for storing therein. Thereceptacle is accommodated by a machine-based system that applies heatto the receptacle via an external heat source for melting the frozenbeverage into a consumable liquid beverage form, wherein the sealedenclosure is perforated for permitting dispensing of the consumableliquid beverage directly from the sealed enclosure.

Further referring to FIG. 3, the melted beverage content 330 exited fromits receptacle is diluted with an additional liquid dispensed via themachine-based system in a secondary step or in unison with a desireddiluting agent. The melted contents may be dispensed undiluted, before,after, or simultaneously with the addition of a distinct liquid fordilution. This may include capturing the melted beverage content in aliquid reservoir that mixes the two liquids before being dispensedtogether by the machine-based system. When distributed, a secondaryreceptacle 340 receives the melted contents and diluting agent whenappropriate.

In some embodiments, a secondary receptacle used to collect themelted/diluted contents may include any receptacle known to hold liquidfood or beverages. This secondary receptacle could be a container,thermos, mug, cup, tumbler, bowl, and/or the like. This secondaryreceptacle may or may not be included in the secondary packaging. Anexample of this would be a consumer package with a soup bowl containinginstant rice or noodles sold along with a receptacle of frozen brothconcentrate that combines to make a bowl of soup after the frozencontents are melted and/or diluted and discharged into the secondarypackaging. Alternatively, the secondary receptacle may be separatelyprovided by the consumer.

In some embodiments, the consumer may desire a beverage with no dilutionof the frozen contents. e.g., the frozen contents are already at thecorrect flavor, volume and potency. For example, the frozen contents mayalready be at a desired TDS level for consumption, e.g., an espresso, orhot fudge sauce and need to only be melted and dispensed at the desiredtemperature and texture. For example, the machine-based system may meltthe frozen contents by putting a thermally conductive receptacle againsta coil heater or by irradiating it with infrared light or by impinging aheated gas against the outside of the receptacle and then puncturing thereceptacle after the contents reach a desired temperature. Furthermore,the frozen contents may be conveniently dispensed from the machine-basedsystem into a subsequent container. In some examples, the lid is removedprior to or after melting and heating for direct consumption from thereceptacle.

FIGS. 4A through 4D illustrate an exemplary machine-based apparatus thatcan accommodate a variety of different receptacles, according to someembodiments. The system can be, for example, a melting system. Thereceptacles can include, for example, a variety of different filterlessreceptacles, of varying sizes and shapes, each holding some amount offrozen contents. The apparatus can be configured to perform melting,diluting, and delivery functions for the purpose of creating a beverageor food product with desired characteristics, as described herein.

In FIG. 4A, the system 400 includes a cassette 430 into whichreceptacles of different sizes and/or shapes can be loaded. Once loadedwith a single receptacle, the cassette 430 can be slid into place, withthe receptacle passing through a clearance tunnel 435 until it iscentered on the main system body 410. Instructions for use of themelting system 400 can be communicated to a user via a display 420.Solvent (e.g., water) to be used for melting/diluting the frozencontents of the receptacle is stored in the holding tank 440 untilneeded.

Referring to FIGS. 4B and 4C, once the receptacle is properly placed forinteraction with the system, a needle support arm 450 is moved downwardusing any known means, which, by way of example only, could include amotor 451 and a screw 452, until the needle 457 punctures the top of thereceptacle. Depending on the receptacle design and its contents, asecond needle support arm 455 can be moved upward to penetrate thebottom of the receptacle using a similar motor 454 and drive screw 455.A heater, such as a plate heater or an IR heating source (not shown) maybe used to preheat or melt the frozen contents depending on the selectedproduct and process desired. When needed, a melting/diluting liquidstored in a holding tank 440 can be passed through a heat exchanger (notshown), using tubing (not shown), to pass through needle 457 and intothe now punctured receptacle. Thereafter the melted liquid can exit fromthe receptacle through needle 456.

FIG. 4D illustrates one embodiment for a cassette or other device thatis capable of holding a variety of receptacle sizes and shapes to allowa wide range of beverages, soups, etc. to be used with a meltingapparatus.

FIG. 5 illustrates a range of receptacle sizes and shapes that could beaccommodated by the cassette of the machine (e.g., cassette 430 of FIG.4 A). With different cassettes, each interchangeable with the original,but with differing hole sizes and shapes, an unlimited number ofdifferent receptacles can be accommodated by the brewer. It will berecognized by one skilled in the art that the process of filling,melting and diluting a frozen content may be, in some embodiments,generally unaffected by the size or shape of the receptacle.

The melting system may use any source of heat, motion, or a combinationthereof to expedite the liquefaction of the frozen contents. Therefore,the melting system may include various sources of heat and/or motion.Electromagnetic radiation, a heated coil, hot air, a thermo-electricplate, a heated liquid bath, and the like are all examples of possiblesources of heat that may expedite the rate of melting. In addition,motion may be introduced using a centrifuge or vibration platform or thelike as a means of expediting the melting rate. One skilled in the art,however, will recognize that various other physical action principlesand mechanisms therefore can be used to expedite liquefaction. Asdescribed herein, manual or automatic (electronic) machine-based methodscan be used to expedite the melting and an increase in temperature ofthe frozen contents using various forms of motion and/or heat. Thefinished food or beverage serving can be made from the frozen content ofthe receptacle at the temperature desired by the consumer, and via amethod that is appropriate for direct consumption by the consumer.

In some embodiments a component of the machine-based system used fordilution may include a liquid reserve, or a plurality thereof. In someembodiments the machine-based system may connect to a piping system thatdistributes a diluting agent from a larger liquid reserve or from anappropriate plumbing system, e.g., a filtered water system tied into abuilding's water supply. The diluting liquid may be water, however, anyliquid, including carbonated liquids, dairy liquids, or combinationsthereof, including any nutritive or non-nutritive liquids suitable forhuman consumption, may be used to dilute the frozen contents to adesired composition. In some embodiments, the liquid for dilution may becarbonated to create soft drinks and the machine-based system mayinclude a carbonating component. In some embodiments, a diluting liquidmay be increased to a certain temperature or pressurized so as to meltthe frozen contents with room temperature or chilled fluids to makechilled or iced beverages.

In some embodiments for creating desired products that require dilution,a diluting agent is heated and/or allowed to flow to create a consumableliquid product of a desired flavor, potency, volume, temperature, andtexture in a just-in-time manner from the frozen contents. In someembodiments the diluting component may also act as the meltingcomponent. In some embodiments a diluting agent is heated and/or allowedto flow such that it complements an arbitrary melting component (e.g.,an electric heater) to create a consumable liquid product with desiredcharacteristics in a timely manner.

In some embodiments the variables of the melting component, or pluralitythereof, and dilution components, or plurality thereof, are programmableand adjustable to create a wider range of characteristics for creatingbeverages and liquid food products. For example, decreasing thetemperature of a pressurized liquid used for dilution will decrease thetemperature of a consumable liquid product created by the machine-basedsystem and apparatus.

In one specific example embodiment, presented for illustrative purposesonly, a frozen 1 oz. coffee extract with a TDS of 12, may be packaged ina receptacle and accommodated by a machine-based system that expeditesthe melting of the frozen contents by delivering heated water to thereceptacle to melt and dilute the contents thereof with 7 ounces of 200degree water to create a single-serving of 8 ounces of a hot coffeebeverage with a TDS of 1.5 at a desired temperature. In someembodiments, other measurement techniques can be used in place of TDS,such as BRIX. Alternatively, with adjustable dilution settings, thefrozen coffee extract used in this example may be melted and dilutedwith only 1 ounce of water to create a 2 ounce espresso style beverageof a desired temperature with a TDS of approximately 6. Furthermore, thereceptacle may only be heated such that the frozen extract barely melts,such that it may be added to a consumer provided liquid, like milk for achilled or iced latte or another iced beverage like a juice, iced coffeeor tea.

In some embodiments, the variables defining the frozen contents, liketemperature, volume, shape, size, portionality etc. can also be adjustedduring manufacturing of the liquids used to make the frozen contents tobetter facilitate making a desired food or beverage from a machine-basedsystem with limited machine settings/controls. For example, freezing alarger volume of a less potent liquid as the basis for the frozencontents in a given receptacle may be used to create a beverage of alower temperature, ceteris paribus.

It may also be contemplated as part of the techniques described hereinthat the machine-based system includes sensor technology that canautomatically adjust the settings of the melting and/or dilutioncomponent to produce a desired beverage or liquid food outcome. Theperforation properties may also be programmable or automaticallyestablished using sensor technology that assists in recognizing thereceptacle type, size, contents, bottom location and other properties.This sensor technology may also be used to inhibit certain settings frombeing applied. For example, a frozen broth concentrate receptacle mayinhibit a consumer from implementing settings that would over-dilute andwaste the product. As another example, a frozen broth concentratereceptacle may inhibit a consumer from implementing settings that wouldoverheat, for example, an orange juice concentrate. In some embodiments,this sensor technology assists in creating a desirable product andeliminating human error.

In some embodiments, the melting and/or diluting controls may beprogrammable or established using bar coded instructions on thereceptacle to achieve a product satisfying a consumer's individualpreference. The machine-based system may detect and read bar codes, QRCodes, RFID tags, or other machine-readable labels. In some embodimentsat least one criterion of the receptacle or frozen contents establishesor inhibits the settings of the accommodating machine-based system forcreating a desired product. These criteria might include, but are notlimited to, weight, color, shape, structure, and temperature. In someembodiments the machine-based system may include a thermocouple orinfrared thermometer to detect the temperature of the frozen contentsand/or its receptacle and automatically adjust its settings to create abeverage of a desired flavor, strength, volume, temperature, andtexture. This may include disabling the dilution function and engaging amelting component that does not dispense a liquid. Furthermore, theconsumer may enter an exact desirable characteristic, like temperatureor potency, and the machine-based system may use this in combinationwith available sensor technology to achieve the desired parameters.

It should be understood that a machine-based system may includefunctions that may also be used to successfully create a beverage from areceptacle containing a dry ground material (e.g., coffee grounds) and afiltering system as is commonly available today. In addition, themachine-based system may be designed to create desirable beverage andliquid food products from a variety of receptacle styles, receptaclesizes and frozen contents. In some embodiments, the machine-based systemmay include a mechanical function to distinguish and limit controls andsettings for beverage creation.

Furthermore, the machine based system may include a mechanical functionthat is necessary for product creation for different receptacle andfrozen content types. In some embodiments the frozen contents may becrushed or macerated by the machine-based system to increase the surfacearea of the frozen contents to increase melting rates. This mechanicalfunction may be initiated manually by the consumer or automaticallyimplemented by a sensor trigger. For example, it has been contemplatedherein that dislodging frozen contents from receptacle walls may createissues and make it difficult to pierce the receptacle where it is incontact with the frozen contents. In some embodiments the machine mayrecognize the specific frozen receptacle type, discriminating it fromother frozen and dry ground receptacles, using sensed criteria, likeweight or temperature, and mechanically adjust the receptacle so it canbe perforated in a specific location where no frozen content is incontact with the receptacle. This may include flipping the receptacleupside down.

In some embodiments the machine-based system melts and dilutes thefrozen contents by flowing or pushing a specific amount of liquid, whichmay be heated and/or pressurized, through the receptacle to completelymelt and dilute the frozen contents to a desired flavor, strength,volume, temperature, and texture. In combination with this embodiment,the machine-based system may include an additional melting component,such as a receptacle heater, or heated puncture needles or the like, tofacilitate the creation of a desired consumable liquid that the consumerdoes not desire to dilute. In some embodiments the flowing liquid meltsthe entire frozen contents to eliminate waste and rinses the receptacleof any residue or contaminants as part of the melting or dilutionprocess so that a receptacle of a homogeneous material is rendered freeof residues and is thus converted into an easily recyclable form. Insome embodiments, focused specifically on recycling, the manufacturerwould introduce a deposit requirement for each receptacle to encourageits return to the point of sale for a deposit refund.

In some embodiments the frozen food or beverage liquid is packaged tohandle a flowing diluting liquid without an overflow. Again, thisspecific apparatus may involve freezing the food or beverage liquid intospecific geometric shapes, structures, and proportionality to providenecessary flow paths through the receptacle to its exit.

For clarity, illustrative embodiments for different aspects of thesystem have been described with respect to the type and design of thereceptacle, the nature of the frozen content, the means for meltingand/or diluting the frozen content, and the delivery mechanism appliedto the resulting melted liquid to create a consumable food or beverageon a just-in-time, consistent basis at the desired flavor, potency,volume, temperature, and texture. It will be apparent to one skilled inthe art that these various options for receptacle type, form andcharacteristics of the frozen content, mechanisms for melting and/ordiluting the frozen contents, and means for delivery of the liquefiedcontents can be combined in many different ways to create a pleasingfinal product with specific characteristics which can be convenientlyenjoyed by the consumer.

The invention claimed is:
 1. A receptacle comprising: a sidewallcomprising a tapered portion that increases in dimension from a firstend of the receptacle to a second end of the receptacle; an end layerdisposed at the first end of the receptacle, wherein the end layer isdefined by a sheet with no openings and the end layer comprises abistable dome, wherein the sidewall and the end layer define a cavity ofthe receptacle, and wherein the second end of the receptacle defines anopening; a solid frozen liquid content disposed in the cavity of thereceptacle; and a perforable closure formed over the opening of thereceptacle sealing the receptacle, wherein: the solid frozen liquidcontent, at least a portion of the sidewall, and at least a portion ofthe perforable closure define an empty space in the receptacle lackingsolid frozen liquid content; the receptacle is configured for insertioninto a dispensing apparatus; the end layer of the receptacle isperforable by a needle disposed within the dispensing apparatus; thesolid frozen liquid content has a first position and a second positionwithin the cavity, wherein, in the first position, the solid frozenliquid content conforms to substantially the entire end layer of thereceptacle, and wherein, in the second position, the solid frozen liquidcontent is displaced away from the end layer of the receptacle and intothe empty space, and further wherein, in the second position, at least aportion of the empty space remains unoccupied by the solid frozen liquidcontent; and the bistable dome has a first stable orientation extendingaway from the cavity when the solid frozen liquid content is in thefirst position within the cavity and the bistable dome has a secondstable orientation extending into the cavity when the solid frozenliquid content is in the second position within the cavity.
 2. Thereceptacle of claim 1, wherein the receptacle comprises a gasimpermeable material configured to preserve freshness and aroma of thesolid frozen liquid content.
 3. The receptacle of claim 1, wherein thereceptacle and the closure each comprise a recyclable material such thatthe receptacle and the closure can be recycled.
 4. The receptacle ofclaim 1, wherein the solid frozen liquid content is selected from agroup consisting of: a frozen coffee extract; a frozen tea extract; afrozen lemonade concentrate; a frozen vegetable concentrate; a frozenbroth; a frozen liquid dairy product; a frozen alcohol product; a frozenconcentrated soup; a frozen syrup; and a frozen fruit concentrate, orany combination thereof.
 5. The receptacle of claim 1, wherein thereceptacle is configured such that the receptacle: can be perforatedbefore the receptacle is inserted into the apparatus; can be perforatedwhile the receptacle is present in the apparatus; or both.
 6. Thereceptacle of claim 1, wherein the receptacle is filterless.
 7. Thereceptacle of claim 1, wherein the solid frozen liquid content and thereceptacle are provided in a controlled portion arrangement.
 8. Thereceptacle of claim 7, wherein the controlled portion arrangementcomprises a single-serving sized format.
 9. The receptacle of claim 7,wherein the controlled portion arrangement comprises a batch-servingsized format for producing multiple servings from a single or aplurality of injections of liquid.
 10. The receptacle of claim 1,wherein the receptacle is configured to receive a heated liquid throughthe perforated receptacle to expedite liquefaction and dilution of thesolid frozen liquid content.
 11. The receptacle of claim 1, wherein thereceptacle is configured to receive heat to expedite melting of thesolid frozen liquid content within the receptacle.
 12. The receptacle ofclaim 1, wherein the bistable dome has a partially spherical shape. 13.The receptacle of claim 1, wherein: the solid frozen liquid content,when in the first position, conforms to substantially the entire taperedportion of the sidewall below the empty space and the end layer of thereceptacle; and the solid frozen liquid content is sized to be displacedinto the empty space by the needle, when in the second position, tocreate a clearance surrounding the solid frozen liquid content, creatinga flow path from the second end of the cavity, around the solid frozenliquid content, and to the first end of the cavity.
 14. The receptacleof claim 1, wherein the receptacle, including the tapered portion of thesidewall, the closure formed over the opening of the receptacle, and theend layer of the receptacle, form a gas impermeable receptacle.
 15. Thereceptacle of claim 14, wherein a portion of the sidewall at the secondend of the receptacle and the closure are joined via heat sealing. 16.The receptacle of claim 14, wherein a portion of the sidewall at thesecond end of the receptacle and the closure are joined via crimping.17. The receptacle of claim 14, wherein a portion of the sidewall at thesecond end of the receptacle and the closure are joined via gluing. 18.The receptacle of claim 1, further comprising a coating inside of thecavity at least on a portion of the tapered portion of the sidewall andthe end layer, the coating reducing adhesion of the solid frozen liquidcontent to the receptacle relative to an uncoated sidewall.
 19. Thereceptacle of claim 1, wherein the solid frozen liquid content includesat least one of a frozen liquid extract and a frozen liquid concentrate.20. The receptacle of claim 19, wherein the solid frozen liquid contentincludes nutrients.
 21. The receptacle of claim 1, wherein the emptyspace is sized sufficiently so that when the receptacle is placed in thedispensing apparatus, the closure is perforable by a second needledisposed within the dispensing apparatus and the solid frozen liquidcontent can be displaced into the empty space, when in the secondposition, by the needle that perforates the end layer.
 22. Thereceptacle of claim 1, wherein the opening defined by the second end isa flanged opening.
 23. The receptacle of claim 1, wherein the receptaclecomprises aluminum.
 24. The receptacle of claim 1, wherein the sidewalland the end layer are a continuous layer.
 25. The receptacle of claim 1,wherein the empty space includes at least one of an inert gas and areduced reactivity gas in place of atmospheric air.
 26. The receptacleof claim 25, wherein the receptacle is filterless.
 27. The receptacle ofclaim 26, wherein the receptacle comprises aluminum.